CN103815002B - Method for preserving pomfret with ozone ice - Google Patents
Method for preserving pomfret with ozone ice Download PDFInfo
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- CN103815002B CN103815002B CN201410099859.2A CN201410099859A CN103815002B CN 103815002 B CN103815002 B CN 103815002B CN 201410099859 A CN201410099859 A CN 201410099859A CN 103815002 B CN103815002 B CN 103815002B
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- ozone
- ice
- butterfish
- ozone ice
- water
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- CBENFWSGALASAD-UHFFFAOYSA-N Ozone Chemical compound [O-][O+]=O CBENFWSGALASAD-UHFFFAOYSA-N 0.000 title claims abstract description 88
- 238000000034 method Methods 0.000 title claims abstract description 27
- 241000630524 Taractes rubescens Species 0.000 title abstract description 7
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 36
- 241000251468 Actinopterygii Species 0.000 claims abstract description 7
- 241001274979 Selenotoca multifasciata Species 0.000 claims description 48
- 238000002360 preparation method Methods 0.000 claims description 8
- 238000001816 cooling Methods 0.000 claims description 7
- 238000004806 packaging method and process Methods 0.000 claims description 5
- 238000004321 preservation Methods 0.000 abstract description 8
- 244000005700 microbiome Species 0.000 abstract description 5
- 239000010794 food waste Substances 0.000 abstract description 2
- 102000004190 Enzymes Human genes 0.000 abstract 1
- 108090000790 Enzymes Proteins 0.000 abstract 1
- 239000002390 adhesive tape Substances 0.000 abstract 1
- 239000006260 foam Substances 0.000 abstract 1
- 238000007710 freezing Methods 0.000 abstract 1
- 230000008014 freezing Effects 0.000 abstract 1
- 238000007789 sealing Methods 0.000 abstract 1
- 230000000694 effects Effects 0.000 description 5
- 238000010586 diagram Methods 0.000 description 4
- 230000000813 microbial effect Effects 0.000 description 3
- 238000012360 testing method Methods 0.000 description 3
- IJGRMHOSHXDMSA-UHFFFAOYSA-N Atomic nitrogen Chemical compound N#N IJGRMHOSHXDMSA-UHFFFAOYSA-N 0.000 description 2
- 239000002253 acid Substances 0.000 description 2
- 238000009395 breeding Methods 0.000 description 2
- 230000001488 breeding effect Effects 0.000 description 2
- HVYWMOMLDIMFJA-DPAQBDIFSA-N cholesterol Chemical compound C1C=C2C[C@@H](O)CC[C@]2(C)[C@@H]2[C@@H]1[C@@H]1CC[C@H]([C@H](C)CCCC(C)C)[C@@]1(C)CC2 HVYWMOMLDIMFJA-DPAQBDIFSA-N 0.000 description 2
- RVBUGGBMJDPOST-UHFFFAOYSA-N 2-thiobarbituric acid Chemical compound O=C1CC(=O)NC(=S)N1 RVBUGGBMJDPOST-UHFFFAOYSA-N 0.000 description 1
- 241000894006 Bacteria Species 0.000 description 1
- 206010008531 Chills Diseases 0.000 description 1
- 241000238557 Decapoda Species 0.000 description 1
- 241000276701 Oreochromis mossambicus Species 0.000 description 1
- 235000014676 Phragmites communis Nutrition 0.000 description 1
- BQCADISMDOOEFD-UHFFFAOYSA-N Silver Chemical compound [Ag] BQCADISMDOOEFD-UHFFFAOYSA-N 0.000 description 1
- QVGXLLKOCUKJST-UHFFFAOYSA-N atomic oxygen Chemical compound [O] QVGXLLKOCUKJST-UHFFFAOYSA-N 0.000 description 1
- 238000005842 biochemical reaction Methods 0.000 description 1
- 230000036760 body temperature Effects 0.000 description 1
- 235000012000 cholesterol Nutrition 0.000 description 1
- 230000007797 corrosion Effects 0.000 description 1
- 238000005260 corrosion Methods 0.000 description 1
- 238000000354 decomposition reaction Methods 0.000 description 1
- 230000007423 decrease Effects 0.000 description 1
- 230000001934 delay Effects 0.000 description 1
- 230000007613 environmental effect Effects 0.000 description 1
- 238000002474 experimental method Methods 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 231100000518 lethal Toxicity 0.000 description 1
- 230000001665 lethal effect Effects 0.000 description 1
- 230000007774 longterm Effects 0.000 description 1
- 239000002932 luster Substances 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 235000013372 meat Nutrition 0.000 description 1
- 229910052751 metal Inorganic materials 0.000 description 1
- 239000002184 metal Substances 0.000 description 1
- 239000000203 mixture Substances 0.000 description 1
- 239000010813 municipal solid waste Substances 0.000 description 1
- 229910052757 nitrogen Inorganic materials 0.000 description 1
- 230000000050 nutritive effect Effects 0.000 description 1
- 230000003647 oxidation Effects 0.000 description 1
- 238000007254 oxidation reaction Methods 0.000 description 1
- 230000001590 oxidative effect Effects 0.000 description 1
- 239000001301 oxygen Substances 0.000 description 1
- 229910052760 oxygen Inorganic materials 0.000 description 1
- 238000003672 processing method Methods 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 238000005057 refrigeration Methods 0.000 description 1
- 229910052709 silver Inorganic materials 0.000 description 1
- 239000004332 silver Substances 0.000 description 1
- 230000001954 sterilising effect Effects 0.000 description 1
- 239000008399 tap water Substances 0.000 description 1
- 235000020679 tap water Nutrition 0.000 description 1
- 235000013619 trace mineral Nutrition 0.000 description 1
- 239000011573 trace mineral Substances 0.000 description 1
- 230000032258 transport Effects 0.000 description 1
Landscapes
- Freezing, Cooling And Drying Of Foods (AREA)
- Storage Of Fruits Or Vegetables (AREA)
Abstract
The invention provides a method for preserving pomfret with ozone ice. The method is characterized by putting the ozone ice for the fish layer into a clean foam box with water dripping holes, storing the pomfret at 0-4 DEG C after sealing the fish box with adhesive tapes, and regularly changing the ozone ice, wherein the bottom ice layer is 10cm thick; the ice layers on the surfaces of the pomfret are 5cm thick; the ozone ice is prepared by putting ozone water with ozone content of 2mg/L into a refrigerator at minus 60 DEG C to be frozen into ice; the content of ozone in the ozone ice after freezing is 0.89mg/kg. The pomfret preserved by adopting the method has long shelf life and good quality. Spoilage caused by microorganisms and enzymes can be reduced to a great extent by adopting the method. The quality of the pomfret is improved and food waste is reduced on the basis of preservation by adopting the method, and the method has important significance and application prospects in adjusting the market demands.
Description
Technical field
The present invention relates to the preservation technology and application thereof that extend ice shelf period of fresh pomfret.
Background technology
Butterfish, as a kind of important marine fishing fingerling, has the advantages that to be of high nutritive value, is rich in protein, unrighted acid and various trace elements etc.Unrighted acid contained by it has effects such as reducing cholesterol.The aquatic products of ice preservation need not thaw, quality better, and local flavor and mouthfeel can keep preferably.But for a long time due to the limitation of chilled technology, the shelf life of chilled aquatic products is restricted.Though the limitation of chilled technology is chilledly can cause certain low temperature environment, only there is low temperature can only suppress the activity of microorganism to a certain extent, the initial viable count of aquatic products can not be reduced.Therefore, on the basis that aquatic products are chilled, the shelf life how extending ice preservation becomes the key issue needing to solve.Ozone has that sterilizing ability is strong, good refreshing effect, feature easy to use, makes after Ozone Ice especially not by the restriction of environmental condition.Xu Zezhi has delivered article and " has extended the test of preservation of fishery phase with Ozone Ice " on " refrigeration journal ", test shows: compared with being the Ozone Ice of 15mg/kg and common ice with ozone content, ozone content is that the fresh-keeping effect of Ozone Ice to prawn and Tilapia mossambica of 5mg/L is best, Ozone Ice can reduce the generation of VBN and improve the aesthetic quality of product, can extend its freshness date 3 ~ 5d; Its preparation testing Ozone Ice used makes Ozone Ice after the Ozone Water of obtained desired concn is directly passed into ice machine, but because ozone has strong oxidizing property, easy corrosion ice machine pipeline, and due to ozone instability, easy decomposition generates oxygen, and seals by using the loss that the method freezed can reduce ozone.In addition, the oxidability that ozone is stronger can make product appearance be deteriorated, and reduces value of the product, and therefore the concentration of Ozone Ice is unsuitable too high, selects best ozone content to become the key factor solving ozone ill-effect.Use the fresh-keeping butterfish of Ozone Ice, butterfish butterfish bacterium in fresh-keeping early stage residue problem can be solved, in storage, microbial growth can be suppressed further, so be a kind of good method extending butterfish iced storage shelf life by release ozone again.Existing routine chilled technology freshness date is short, seriously putrid and deteriorated, is difficult to meet the requirement of consumer to butterfish quality.Therefore, extend butterfish shelf life and there is very important meaning and value.
Summary of the invention
The object of the invention is for existing chilled technology for butterfish preservation and freshness, storage period is short, butterfish is easily corrupt, quality is difficult to ensure, causes the problems such as food waste, provides a kind of and can keep stable suitable low temperature environment, suppress biochemical reaction rate, the quantity of microorganism can be reduced again simultaneously, suppress microbial growth to avoid the denaturalization phenomenon caused because of microbial growth breeding, reach the speed extending storage & fresh-keeping period, reduce quality decline.Be a kind of with low cost simultaneously, be easy to operation, the medium-term and long-term method for storing and refreshing of the butterfish that can apply on a large scale.
Butterfish, for improving the new method of butterfish ice preservation shelf life, is fished for after going on board by the present invention, uses to fill in the water tank of mixture of ice and water immediately and cleans and cool, it is made to cool lethal and make its body temperature be down to 0 ~ 4 DEG C, take out and drained, then carry out Preservation Treatment, committed step is:
(1) the cooling process of running water: running water is placed in 0 DEG C of refrigerator and carries out cooling process until water temperature reaches 4 ~ 6 DEG C.
(2) preparation of Ozone Water: it is the Ozone Water of 1 ~ 2mg/kg that low temperature running water is produced concentration by ozone water apparatus, then packs immediately.
(3) preparation of Ozone Ice: the Ozone Water made is placed in rapidly-40 DEG C ~-60 DEG C refrigerator glaciations, in Ozone Ice, the concentration of ozone is 0.8 ~ 0.9mg/kg.
(4), after being used by the Ozone Ice made common ice crusher to pulverize, bubble chamber layer fish layer ice is used to package.Wherein the thickness of bottom Ozone Ice is 7cm to 10cm, and the thickness being covered in the Ozone Ice on butterfish surface is 3cm to 5cm, and pack time Ozone Ice the number of plies no more than 3 layers; The mass ratio of butterfish and Ozone Ice ice is 1:2 ~ 1:3.
(5) pack processing install after butterfish put into storage under 0 ~ 4 DEG C of condition and change an ice in every 2 ~ 3 days.
It is the Ozone Water of 1 ~ 2mg/kg that low temperature running water is produced concentration by ozone water apparatus, then packs immediately.
Running water is placed in 0 DEG C of refrigerator and carries out cooling process until water temperature reaches 4 DEG C.
The Ozone Water made is placed in rapidly-60 DEG C of refrigerator glaciations.In Ozone Ice, ozone concentration is 0.89mg/kg.
When using bubble chamber packaging, the thickness of the Ozone Ice of the bottom is 10cm, and the Ozone Ice thickness on butterfish surface is 5cm, and the number of plies of the rear Ozone Ice of packaging is no more than 3 layers; The mass ratio of butterfish and Ozone Ice is 1:2.
Butterfish after pack processing installs preserves under putting into 1 DEG C of condition and changes an ice in every 2 days.
Processing method of the present invention, can to reduce in transporting procedures microorganism to a great extent to the pollution of aquatic products, simultaneously with low cost, easy and simple to handle.
Accompanying drawing explanation
Fig. 1 is the changing trend diagram of VBN (TVB-N) after the fresh-keeping butterfish of Ozone Ice and common ice.
Fig. 2 is the changing trend diagram of total plate count after the fresh-keeping butterfish of Ozone Ice and common ice.
Fig. 3 is after the fresh-keeping butterfish of Ozone Ice and common ice
kthe changing trend diagram of value.
Fig. 4 is the changing trend diagram of TBARS value (TBA) after the fresh-keeping butterfish of Ozone Ice and common ice.
Detailed description of the invention
Embodiment 1: present embodiment, for extending the shelf life of the fresh-keeping butterfish of trash ice, is carried out according to following steps:
(1) experiment material prepares: butterfish is purchased from Pudong New Area, Shanghai Lingang New City reed tidal harbour fishery market, the fresh individuality that to choose that eyes are bright, the silver grey light of color and luster, fish scale come off less, free from extraneous odour, meat are harder, iced storage condition transports laboratory treatment back in lower 20 minutes.
(2) preparation of Ozone Ice: running water is placed in 1 DEG C of refrigerator and carries out cooling process until reach 4 DEG C, then low temperature running water is passed in OZ-6000 active-oxygen-water machine (Kunshan Fang Cheng metal Science and Technology Ltd.), make odor at low temperature water, pack rapidly in plastic casing afterwards, and be placed in-60 DEG C of ultra low temperature freezer glaciations, then use ice crusher to be pulverized.Wherein Ozone Ice now-making-now-using.
(3) preparation of common ice: tap water direct is connected under-60 DEG C of conditions and uses ice crusher to pulverize after glaciation.
(4) pretreatment of butterfish: butterfish is cleaned with frozen water, the butterfish cleaned is divided into 2 groups at random after arriving laboratory.
(5) butterfish is placed in plastic plate with holes 10min under room temperature (20 DEG C) to drain away the water.
(6) random choose one group, layer fish layer ice puts into clean bubble chamber, the wherein about thick 5cm of bottom ice, and the ice layer thickness being covered in butterfish surface is 3cm, and is no more than 3 layers during packaging; Avoid, because butterfish body surface too much damages by pressure by the number of plies, affecting aesthetic quality.The mass ratio of butterfish and Ozone Ice is about 1: 2.Experimental group Ozone Ice ice replaces the fresh-keeping butterfish of common ice, preserves, and changed an ice every 2 days under bubble chamber good seal being put into after process installs 1 DEG C of condition.Butterfish VBN (total volatile basis nitrogen TVB-N), total plate count (aerobic plate count APC), index of fish freshness is measured every 2 days
kvalue and TBARS value (thiobarbituric acid TBA), its index all measures with reference to national standard.
Experimental result shows: the TVB-N of Ozone Ice group, total plate count,
kvalue, TBA value remarkable lower than control group (
p<0.05), Ozone Ice significantly can delay the generation of TVB-N, and effectively can suppress breeding and the activity of microorganism, and reduces fat oxidation degree, extends butterfish rigor stage, delays the degraded of ATP.Comprehensive TVB-N, total plate count,
kthe indexs such as value, TBA, compared to common ice, Ozone Ice can extend butterfish shelf life 2 days.
Claims (6)
1. a method for the fresh-keeping butterfish of Ozone Ice, it is characterized in that for finite concentration Ozone Ice preparation and use Ozone Ice carry out the fresh-keeping of butterfish, they carry out according to the following steps:
(1) the cooling process of running water: running water is placed in 0 DEG C of refrigerator and carries out cooling process until water temperature reaches 4 ~ 6 DEG C;
(2) preparation of Ozone Water: it is the Ozone Water of 2mg/kg that low temperature running water is produced concentration by ozone water apparatus, then packs immediately;
(3) preparation of Ozone Ice: the Ozone Water made is placed in rapidly-40 DEG C ~-60 DEG C refrigerator glaciations, in Ozone Ice, the concentration of ozone is 0.8 ~ 0.9mg/kg;
(4), after being used by the Ozone Ice made common ice crusher to pulverize, bubble chamber layer fish layer ice is used to package; Wherein the thickness of bottom Ozone Ice is 7cm to 10cm, and the thickness being covered in the Ozone Ice on butterfish surface is 3cm to 5cm, and pack time Ozone Ice the number of plies no more than 3 layers; The mass ratio of butterfish and Ozone Ice is 1:2 ~ 1:3;
(5) pack processing install after butterfish put into storage under 0 ~ 4 DEG C of condition and change an ice in every 2 ~ 3 days.
2. the method for the fresh-keeping butterfish of a kind of Ozone Ice according to claim 1, is characterized in that running water being placed in 0 DEG C of refrigerator carries out cooling process until water temperature reaches 4 DEG C.
3. the method for the fresh-keeping butterfish of a kind of Ozone Ice according to claim 1, is characterized in that the Ozone Water made to be placed in rapidly-60 DEG C of refrigerator glaciations.
4. the method for the fresh-keeping butterfish of a kind of Ozone Ice according to claim 1, is characterized in that in Ozone Ice, ozone concentration is 0.89mg/kg.
5. the method for the fresh-keeping butterfish of a kind of Ozone Ice according to claim 1, when it is characterized in that using bubble chamber packaging, the thickness of the Ozone Ice of the bottom is 10cm, and the Ozone Ice thickness on butterfish surface is 5cm, and the number of plies of the rear Ozone Ice of packaging is no more than 3 layers; The mass ratio of butterfish and Ozone Ice is 1:2.
6. the method for the fresh-keeping butterfish of a kind of Ozone Ice according to claim 1, it is characterized in that pack processing install after butterfish put into storage under 1 DEG C of condition and change an ice in every 2 days.
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| Application Number | Priority Date | Filing Date | Title |
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| CN201410099859.2A CN103815002B (en) | 2014-03-18 | 2014-03-18 | Method for preserving pomfret with ozone ice |
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| CN201410099859.2A CN103815002B (en) | 2014-03-18 | 2014-03-18 | Method for preserving pomfret with ozone ice |
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| CN103815002B true CN103815002B (en) | 2015-06-10 |
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Families Citing this family (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104322648A (en) * | 2014-11-14 | 2015-02-04 | 上海海洋大学 | Method for refreshing pomfrets by using ice |
| CN104322649A (en) * | 2014-11-14 | 2015-02-04 | 上海海洋大学 | Method for refreshing pomfrets by using ice containing composite biological refreshing agent |
| CN104489055A (en) * | 2014-12-31 | 2015-04-08 | 通威股份有限公司 | Application of sterilization electrochemical water to processing and disinfection of pork white bars |
| CN104784202A (en) * | 2015-04-28 | 2015-07-22 | 郭淮铨 | Preparation method of medical ozone ice |
| CN109566714A (en) * | 2019-01-21 | 2019-04-05 | 上海海洋大学 | A kind of method of the fresh-keeping tuna of ozone microbubbles water |
| CN110172587B (en) * | 2019-05-09 | 2020-08-11 | 北京科技大学 | Preparation method and application of ozone ice long-acting oxygen sustained release agent |
| CN114831162A (en) * | 2022-06-13 | 2022-08-02 | 青岛国信蓝色硅谷发展有限责任公司 | Atlantic salmon fresh-keeping storage method |
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| CN103120205A (en) * | 2013-02-28 | 2013-05-29 | 江苏戚伍水产发展股份有限公司 | Application method of ozone ice in aquatic product processing and physical distribution |
| CN103621609A (en) * | 2013-11-22 | 2014-03-12 | 中华人民共和国舟山出入境检验检疫局 | Preservation method of mackerels |
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2014
- 2014-03-18 CN CN201410099859.2A patent/CN103815002B/en not_active Expired - Fee Related
Patent Citations (4)
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|---|---|---|---|---|
| CN1582684A (en) * | 2003-08-22 | 2005-02-23 | 浙江万里学院 | Red bayberry preserving agent and method for energy saving transportation |
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| CN103120205A (en) * | 2013-02-28 | 2013-05-29 | 江苏戚伍水产发展股份有限公司 | Application method of ozone ice in aquatic product processing and physical distribution |
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